Tomato Grits with Chilies

2 slices bacon, chopped
1 (14-1/2 oz.) can chicken broth, lightly rinsed with 2 T. water
1/2 c. quick (not instant !) grits
1 medium large ripe tomato, chopped
1/2 to 1 4 oz. can of chopped green chilies
1/2 c. shredded cheddar

Cook bacon in the top of a double boiler set on a regular stove burner till crisp; add broth, rinse can and add water, and bring to a boil. Stir in grits, tomato, & chilies and return to a boil; reduce heat to a good moving simmer , cover, and cook 11 to 15 minutes or till thick, stirring often. Take off heat, stir in cheese, and let sit over water you have heated in the bottom of the double boiler at least 5 minutes. This will hold as long as you need it to now, while you finish dinner. The time is variable because some tomatoes are juicier than others !